While first layer cools, prepare filling. Unwrap caramels and place in a saucepan with cream. Heat over medium-low heat, stirring often, until caramels are melted. Pour caramel mixture over brownie layer.

Spread remaining brownie batter over caramel layer. This can be tricky. Drop by spoonfuls over the caramel and then spread carefully. Scatter chocolate chips over the top.

Return to oven and bake another 20 to 30 minutes or until top layer of batter appears set but not dry. Remove from oven and let brownies cool completely. Chill before cutting.

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Linda Gottlieb of Port Washington won first place in a Mouthwatering Wisconsin Pork contest sponsored by the Wisconsin Pork Association.

Pork Barrel Beans
Makes 12 to 16 servings

1 ½ pounds pork tenderloin, ground

1 can (15 ounces) large butter beans, drained

1 can (15 ounces) diced tomatoes with jalapeños, drained

1 can (15 ounces) kidney beans, drained

1 can (15 ounces) black beans, drained

1 can (15 ounces) brown sugar and onion baked beans (undrained)

1 can (12 ounces) tomato paste

1 McIntosh or Cortland apple (peel on), chopped

½ cup honey chipotle barbecue sauce

1 small green pepper, diced

1 teaspoon ground fennel seed

In a skillet over medium heat, cook ground pork loin until evenly browned. Drain off grease, if any, and transfer meat to a large slow cooker. Add remaining ingredients and stir.

Cover and cook on low 7 hours. After 6 hours, stir and remove cover for final hour. Serve as a side dish or appetizer, with dipping chips, if desired.

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This fudge won Elizabeth Chasco of West Allis a top prize from the Wisconsin Maple Syrup Producers Association.

Chocolate-Covered Maple Cream Fudge

1 ½ cups real maple syrup

½ cup heavy whipping cream

2 tablespoons butter

½ cup chocolate chips

Butter an 8-inch square cake pan.

In medium saucepan, bring syrup and cream to a boil over medium heat. Boil without stirring until mixture reaches 238 degrees (soft ball stage) on a candy thermometer. Remove pan from heat and add butter but do not stir. Let cool to 110 degrees. Beat vigorously with spoon until mixture loses gloss and holds its shape. Transfer to buttered pan. Let cool several hours, until set. Melt chocolate chips and stir until smooth.

Cut fudge into squares and dip into chocolate, then let cool until chocolate hardens. Decorate with additional chocolate, nuts or other ingredients, as desired.

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Margaret Paetow of Franklin earned a $250 gift certificate to King Arthur Flour with this first-place winner in the baking company's Chocolate Chip Cookie Overhaul Contest.

Dark Chocolate Cran-Cherry Cookies
Makes about 4 dozen 3-inch cookies

2 ½ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) butter, room temperature

¾ cup packed brown sugar

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon coconut extract

2 cups dark chocolate chips

½ cup chopped toasted almonds

½ cup chopped toasted pecans

½ cup dried plump cranberries, chopped

½ cup dried plump tart cherries, chopped

White and/or additional dark chocolate chips (optional)

Preheat oven to 375 degrees.

In medium bowl, combine flour, baking soda and salt.

In large mixing bowl, beat butter. Slowly beat in brown sugar and then granulated sugar. Beat until fluffy. Beat in eggs, vanilla and coconut extracts until fluffy. Slowly beat in flour mixture. Stir in chocolate chips, then nuts, then chopped fruits.